SAUCY CHICKEN & SPRING VEGETABLES

Had this for tea tonight and very nice it was too. I doubled it up so there was enough for the four of us and I took Kyles out before the Creme Fraiche (mine was low fat) was added.

Ingredients

2 Chicken Breasts
1 tbsp olive oil
200 g new potatoes, thinly sliced
500 ml chicken stock
200 g mixed spring veg (broccoli, peas, broad beans & sliced courgettes)
2 tbsps creme fraiche
1 handful tarragon leaves, roughly chopped

Instructions

Fry the chicken in the oil in a wide pan for 5 minutes on each side. Throw in the potatoes and stir to coat. Pour over the chicken stock, cover and simmer for 10 mins until the potatoes are almost cooked.

Remove the lid and turn the heat high. Boil the stock down until it just coats the bottom of the pan. Scatter the vegetables into the pan, cover again and cook the veg for about 3 mins.

Stir in the creme fraiche to make a creamy sauce, season with pepper and salt, if you want, then add the tarragon. Serve straight from the pan.

Points per serving : 7

Not Suitable for freezing

STIR-FRIED INDONESIAN PORK

We had this for tea tonight and it was really tasty. Just don't do what Pete did and miss read the recipe adding 1/2 tbsp chilli flakes instead of 1/2 tsp, even so it was still very nice.

Serves 4

Ingredients:

500 g lean pork, trimmed and cut into half a thumb size strips
2 tbsps sunflower oil
1 med carrot, cut into thin strips
6 spring onions, cut into 1cm lengths
soy sauce, few shakes of
sugar, few pinches of

FOR THE MARINADE
1 piece fresh ginger, finely grated. Egg sized
1/2 tsp dried chilli flakes
2 garlic cloves, crushed
1/2 sm onion, grated
2 tsps coriander seeds, crushed
2 tbsps dark soy sauce

1 tbsp brown sugar
juice of 1/2 lime

Instructions:

Mix all the ingredients for the marinade together in a large bowl, add the meat and leave in the fridge for at least 2 hours - ideally for 4 or 5 - but not much more or the meat with become too pickled. Lift the meat from the marinade and pat dry, this means it will sear and caramelise much better. Reserve the marinade left in the bowl.

Heat the oil in a wok until very hot. Throw in the meat and sizzle, turning frequently, for a few minutes until nicely browned.

Add the carrots and spring onions and the marinade and stir fry for a couple of minutes. Add the soy sauce and sugar to help glaze the juices into a sauce. Serve at once, with plain boiled rice.

Points per serving without the rice : 4

Not Suitable for freezing